Street food research worldwide: a scoping review

Individual and total sugar contents of street foods in Malaysia - Should we be concerned?

Street foods are often of poor nutritional quality with high sugar content, in which the overconsumption of sugar is associated with obesity. However, sugar content information on local street foods is scarce. Thus, the individual and total sugar contents of 94 types of street foods in Malaysia were analysed. Compared to snacks and main meals, desserts contained the highest amounts of sugar, sucrose, fructose, glucose, and maltose. Sucrose was predominant in 90% desserts, 79.3% snacks, and 68.6% main meals. Most desserts (93.3%) contained medium to high sugar content (≥5 g to >15 g/100 g), while 82.9% main meals and 65.5% snacks had low sugar content. When comparing the sugar contents of 39 foods with other local databases, 58.3% main meals, 55.6% desserts, and 33.3% snacks contained either significantly (p < 0.05) higher or lower sugar contents. Consumers can identify low and high-sugar foods, and policymakers can review health priorities to combat obesity.

What North American retail food environment indices miss in Guatemala: Cultural considerations for the study of place and health

We evaluated the cross-context validity and equivalence of the US- and Canada-originated Retail Food Environment Index (RFEI) and modified RFEI (mRFEI) against a retail food environment dataset from the indigenous-majority city of Quetzaltenango (Xela), Guatemala. The RFEI/mRFEI failed to identify 77% of retailers and misclassified the healthiness of 42% of the remaining retailers in Xela, inaccurately labeling the city a food swamp. The RFEI/mRFEI are not currently suitable for mapping retail food environments in places like Quetzaltenango. Alternative functional and temporal classifications of retail food environments may provide measures with greater contextual fit, highlighting important cultural considerations for the study of place and dietary health.

Food Safety Awareness, Changes in Food Purchasing Behaviour and Attitudes towards Food Waste during COVID-19 in Türkiye

(1) Background: The COVID-19 pandemic brought the key issues of food security, food safety, and food waste into sharp focus. Türkiye is in the enviable position of being among the top ten agricultural economies worldwide, with a wide diversity of food production. This survey was undertaken in order to gain insights into consumer behaviour and attitudes in Türkiye with respect to these issues. The objective was to highlight strengths and weaknesses, identify areas for improvement, and present strategies for the future. (2) Methods: This survey was carried out between April and May 2022 in 12 provinces throughout Türkiye. Face-to-face interviews were performed with 2400 participants representing a cross-section of ages, educational attainment, and socio-economic categories. The findings were evaluated statistically. (3) Results: The results provide an insight into attitudes and behaviours, both pre-COVID-19 and during the pandemic. In several ways, the pandemic enhanced knowledge and improved behaviour, leading to improvements in diet and reductions in food waste. However, worrying concerns about food safety persist. Specific attention has been given to understanding patterns of bread consumption, particularly in consideration of waste. (4) Conclusions: It is hoped that the results of this survey will increase dialogue between the components of the food sector, encourage education initiatives, and contribute to improving food safety and security and reducing food waste in Türkiye and beyond.

The Socioeconomic Factors of Street Food Vending in Developing Countries and Its Implications for Public Health: A Systematic Review

The sale of ready-to-eat (RTE) street food represents an important source of income in many developing countries. However, these foods are frequently implicated in outbreaks of gastrointestinal diseases. Street food vendors face several constraints that hamper improvement in the microbiological quality of their products. The aim of this review was to update knowledge about the main causes of foodborne illnesses in developing countries, including the growing concern with the microbial transmission of antibiotic resistance. Following PRISMA guidelines, this systematic review was conducted on original articles published from January 2010 to July 2023. The search was carried out using Scopus, PubMed, Web of Science, Food Science and Technology Abstracts (FSTA), the International Information System for Agricultural Sciences and Technology (AGRIS), as well as isolated searches of relevant articles from Google Scholar. The initial search identified 915 articles, 50 of which were included in this systematic review. The results indicate that, in the majority of the 15 countries examined, women constitute the predominant segment of street food vendors, representing more than 55% of the total number of these vendors. In 11 countries, street food vendors under the age of 18 were identified. Most vendors had a low level of education and, consequently, were unaware of good hygiene practices when handling food. The combination of factors such as poor hygiene practices on the part of food handlers and the lack of facilities, namely, the absence of available potable water, were frequently listed as the main causes of food contamination. Enterobacteriaceae such as Escherichia coli (61.9%), Salmonella (30.1%), and Shigella spp. (9.5%), as well as Staphylococcus aureus (30.1%) and Listeria monocytogenes (14.3%), were the most common pathogens found in RTE street foods. In 22 studies from 13 developing countries, 59% (13/22) reported high multidrug resistance in Enterobacteriaceae (40% to 86.4% in E. coli, 16.7 to 70% in Salmonella, and 31 to 76.4% in S. aureus). To address the challenges faced by street vendors and improve their economic activities, it is necessary for government entities, consumers, and vendors to work together collaboratively.

Global trends indicate increasing consumption of dietary sodium and fiber in middle-income countries: A study of 30-year global macrotrends

According to the Global Burden of Disease Study, 3 million deaths were attributable to high sodium intake and low intake of whole grains. With the rapid evolution of the food industry, we hypothesize that dietary intake of sodium has increased and that dietary intake of whole grains or fibers has decreased because of easier access to highly processed food. Country-level data on dietary factors and country income levels from 1990 to 2018 were collected from 3 public databases. The trend of dietary intake was modeled using the linear mixed model accounting for random effects of individual countries. The country-level differences in dietary factors between males and females were calculated, and the trends were also modeled accounting for the random effects of countries. Both males and females consumed increasing amounts of dietary sodium from 1990 to 2018 in high-income, middle- to high-, middle-, and low-income countries. Dietary fiber intake increased in low-to-middle, middle-, and middle-to-high income countries for both men and women over the past 3 decades. Men tend to consume more sodium and less fiber and whole grains in their diets than women, the trend of which is statistically significant in middle-income countries. Over the past 3 decades, the macrotrend of dietary sodium has increased around the globe. To reduce the sodium intake level, nutrition policy should emphasize sodium reduction, especially in high-income, middle- to high-income, middle-income, and low-income countries.

Microbiology of street food: understanding risks to improve safety

Street foods play important socioeconomic and cultural roles and are popular worldwide. In addition to providing convenient and low-cost meals for urban populations, street food offers an essential source of income for vendors, especially women, and it can reflect traditional local culture, which is an important attraction for tourists. Despite these benefits, the microbiological safety of street food has become a worldwide concern because it is often prepared and sold under inadequate safety conditions, without legal control and sanitary surveillance. Consequently, high counts of fecal indicator bacteria and several foodborne pathogens have been detected in street foods. This review provides insight into the microbiology of street food, focus on the associated microbiological safety aspects and main pathogens, and the global status of this important economic activity. Furthermore, the need to apply molecular detection rather than traditional culture-based methods is discussed to better understand the actual risks of microbial infection associated with street foods. Recognition is always the first step toward addressing a problem.

Hygiene practices of food of animal origin operators in primary schools in the Mono Department of Benin. A cross-sectional study

Food of animal origin is an important source of proteins for human beings. However, they are subject to microbial contamination. It is essential to ensure the safety of food products intended for school children regarding their vulnerability to food poisoning. Good sanitary quality of these products requires the respect of good practices during their processing and distribution. This study aims to evaluate the conditions of processing and sale of food of animal origin to school children in public schools, with or without canteens, in the Department of Mono in southern Benin. In the Department of Mono in the Republic of Benin, 137 operators were interviewed in public schools, with one operator per school, using a questionnaire created on the Epicollect5 platform. The interview showed that the operators involved in the processing and sale of food to school children were women. Most of these operators had primary education and did not undergo a medical examination. They transported food of animal origin mixed with other types of food. Frying and cooking were used to prepare or process the food. Direct observation revealed that food is produced in an unhealthy environment. The operators did not wear gloves during food processing but some wore aprons. All the operators washed their hands with soap and water (tap or well water) after using the toilet. There was not an adequate handwashing facility. The majority of operators used wooden cutting boards. Overall, food operators especially in schools without a canteen do not follow good hygiene and manufacturing practices in the kitchen. To guarantee food safety for school children, training should be organized to make operators aware of good hygiene and manufacturing practices in kitchens.

Resilience and vulnerabilities of urban food environments in the Asia-Pacific region

Rapid urbanisation in the Asia-Pacific region is associated with complex changes to urban food environments. The impact of changing food environments on food purchasing and consumption and the diets and nutritional status of vulnerable groups, especially women and young children, is not well researched in low- and middle-income country cities. This paper aimed to examine: the risks and opportunities for healthy diets for low income populations offered by modernising urban centres; the concept of food deserts in relation to urban food environments in the Asia-Pacific region and how these could be mitigated; and measures to strengthen the resilience of food environments in the region using a case study of the impact of COVID-19 on informal food vendors. Our findings indicate that the dynamic changes in urban food environments in the Asia- Pacific region need to be understood by examining not only modern retail food outlets but also wet markets and informal food outlets, including street foods. Efforts should be made to ensure both modern and traditional outlets provide complementary platforms for convenient, affordable and accessible nutritious foods for urban populations. The resilience of urban food environments to environmental, physical and socio-economic shocks can be strengthened by shortening food supply chains and maximising food production in cities. Support mechanisms targeting urban informal food outlets and street vendors can also strengthen resilience and improve food security. Further research is needed on the impact of urbanising food environments on consumer choices, preferences, diets and health outcomes.

Street Food and Takeaway Food Purchasing Patterns in Bosnia and Herzegovina

This study aimed to describe street food and takeaway food purchasing patterns in Sarajevo and Banja Luka, throughout the day and by city location. A cross-sectional evaluation of street food and takeaway food customers was conducted in 2017. All eligible vending sites (n = 348) in the vicinity of selected markets and bus stops were included. Data on the food items purchased, and time and geographic location of the purchases were collected. A total of 755 customers purchased 929 food items. Takeaway venues showed higher customer influx (5.0 vs. 2.0 customers observed per 10 min of observation, p < 0.001) and buying rates (6.7 vs. 2.0 items bought per 10 min of observation, p < 0.001; 1.5 vs. 1.0 items bought per customer, p < 0.001) than street food sites. These rates were higher in city peripheries for street food venues, and in city centres for takeaway establishments. The purchase of industrial food products prevailed throughout the day in street food venues, whereas most takeaway purchases comprised homemade foods, with or without industrial beverages. The proportion of customers buying foods and beverages together was higher in takeaway venues (15.3% vs. 6.0%, p < 0.001), especially during lunchtime and in city centres. In street food vending sites, sweet and savoury snacks seemed to be preferred in the afternoon, whereas in takeaway food establishments, savoury pastries and main dishes were mostly purchased at breakfast or lunch, and bread during the morning. Soft drinks and industrial juices were frequently purchased in both types of vending site and at all hours of the day, particularly in the afternoon. Our findings provide an overview of street food and takeaway food buying habits and consumer demands in these cities, reflecting local food culture and dietary behaviours. The identification of the meal contexts and city sub-regions in which specific purchasing practices emerge point to potential priority targets. These insights can be useful when designing interventions adapted to the specificities of these food environments and the food habits of customers.

Street food environmental sustainability in a urbanizing global south: A social practice perspective

Selling and buying street food is an every-day practice for millions of urban poor living in cities across Africa, Asia, and Latin America. These practices are embedded in social routines (e.g., for producing food to consuming it and disposing waste) that are dependent on and influence the environmental performance of urban food systems as agents make use of resources (e.g., soil, water, energy, ingredients, etc.). A social science theory being increasingly applied to food systems and sustainability transformations, social practice theory focuses attention on the cultural, institutional, and physical embeddedness of social routines that characterize street food systems. It allows identifying barriers and lock-ins as well as opportunities to de-routinize unsustainable practices and help visualize the linkages and opportunities to nudge the routinization of sustainable practices. Through three examples of social practices in street food systems of the global south, we illustrate those linkages and propose a research agenda to step up the use of these perspective in promoting the contribution of urban street food system to sustainability.

Operational Characteristics of Women Street Food Vendors in Rural South Africa

Objective

To characterize the operations of the street food enterprise in the Vhembe district, focusing on business profile, sold foods, inputs, pricing, record-keeping practices and total running cost.

Methods

A descriptive cross-sectional face-to-face study of 511 vendors was done using a structured researcher-administered questionnaire comprising demographic and operational characteristics. Convenience sampling was used to choose the vending sites. Chi-square tests were conducted between four categorical variables (gender, age, marital status and citizenship) and operational characteristics. P-values were considered significant at p < 0.05. However, a Bonferroni adjustment decreased the significant value to p < 0.013.

Results

The findings highlight the dominance of single middle-aged (35–44) women (63.1%) with some high school education. About 14% migrated from Zimbabwe. Most vendors were owners (86.1%), with 70.0% in business for at least 1–10 years. Food sold included mielie pap (stiff porridge) served with beef or chicken, sometimes with vegetables. Plate prices were R40.00 (2.6 USD) for a full plate and R30.00 (2 USD) for half a plate. The typical street food consumers were government officials, middlemen, and schoolchildren. Social media such as Whatsapp were used to communicate between the street food vendors and customers. The results highlight poor managerial skills as only 15.5% kept records, most of which were sales records (59.5%). On average, street vendors made a monthly profit of R3200.00 (213 USD) while spending R1800.00 (120 USD) on daily running expenses. There were statistically significant variations in some operational characteristics of vendor variables and gender, age, marital status, and citizenship.

Conclusions

There is a need for capital and management for small businesses and food training for rural street food vendors. Therefore, government officials, policymakers, and NGOs could target street vendors to offer training and microfinance to improve their business skills while promoting food safety and consumption of nutritious foods.

Patterns of Street Food Purchase in Cities From Central Asia

Street food makes a significant contribution to the diet of many dwellers in low- and middle-income countries and its trade is a well-developed activity in the central Asian region. However, data on its purchase and nutritional value is still scarce. This study aimed to describe street food purchasing patterns in central Asia, according to time and place of purchase. A multicentre cross-sectional study was conducted in 2016/2017 in the main urban areas of four central Asian countries: Dushanbe (Tajikistan), Bishkek (Kyrgyzstan), Ashgabat (Turkmenistan) and Almaty (Kazakhstan). Street food markets (n = 34) and vending sites (n = 390) were selected by random and systematic sampling procedures. Data on the purchased foods and beverages were collected by direct observation. Time and geographic location of the purchases was registered, and their nutritional composition was estimated. A total of 714 customers, who bought 852 foods, were observed. Customers' influx, buying rate and purchase of industrial food were higher in city centers compared to the outskirts (median: 4.0 vs. 2.0 customers/10 min, p < 0.001; 5.0 vs. 2.0 food items/10 min, p < 0.001; 36.2 vs. 28.7%, p = 0.004). Tea, coffee, bread and savory pastries were most frequently purchased in the early morning, bread, main dishes and savory pastries during lunchtime, and industrial products in the mid-morning and mid-afternoon periods. Energy and macronutrient density was highest at 11:00–12:00 and lowest at 09:00–10:00. Purchases were smaller but more energy-dense in city centers, and higher in saturated and trans-fat in the peripheries. This work provides an overview of the street food buying habits in these cities, which in turn reflect local food culture. These findings from the main urban areas of four low- and middle-income countries which are currently under nutrition transition can be useful when designing public health interventions customized to the specificities of these food environments and their customers.

Pseudomonas aeruginosa Detection Using Conventional PCR and Quantitative Real-Time PCR Based on Species-Specific Novel Gene Targets Identified by Pangenome Analysis

Mining novel specific molecular targets and establishing efficient identification methods are significant for detecting Pseudomonas aeruginosa, which can enable P. aeruginosa tracing in food and water. Pangenome analysis was used to analyze the whole genomic sequences of 2017 strains (including 1,000 P. aeruginosa strains and 1,017 other common foodborne pathogen strains) downloaded from gene databases to obtain novel species-specific genes, yielding a total of 11 such genes. Four novel target genes, UCBPP-PA14_00095, UCBPP-PA14_03237, UCBPP-PA14_04976, and UCBPP-PA14_03627, were selected for use, which had 100% coverage in the target strain and were not present in nontarget bacteria. PCR primers (PA1, PA2, PA3, and PA4) and qPCR primers (PA12, PA13, PA14, and PA15) were designed based on these target genes to establish detection methods. For the PCR primer set, the minimum detection limit for DNA was 65.4 fg/μl, which was observed for primer set PA2 of the UCBPP-PA14_03237 gene. The detection limit in pure culture without pre-enrichment was 10⁵ colony-forming units (CFU)/ml for primer set PA1, 10³ CFU/ml for primer set PA2, and 10⁴ CFU/ml for primer set PA3 and primer set PA4. Then, qPCR standard curves were established based on the novel species-specific targets. The standard curves showed perfect linear correlations, with R² values of 0.9901 for primer set PA12, 0.9915 for primer set PA13, 0.9924 for primer set PA14, and 0.9935 for primer set PA15. The minimum detection limit of the real-time PCR (qPCR) assay was 10² CFU/ml for pure cultures of P. aeruginosa. Compared with the endpoint PCR and traditional culture methods, the qPCR assay was more sensitive by one or two orders of magnitude. The feasibility of these methods was satisfactory in terms of sensitivity, specificity, and efficiency after evaluating 29 ready-to-eat vegetable samples and was almost consistent with that of the national standard detection method. The developed assays can be applied for rapid screening and detection of pathogenic P. aeruginosa, providing accurate results to inform effective monitoring measures in order to improve microbiological safety.

Nutritional Characterization of Street Food in Urban Turkmenistan, Central Asia

Objective

Describing the availability and nutritional composition of the most commonly available street foods in Ashgabat, Turkmenistan.

Methods

One hundred sixty-one street food vending sites (six public markets) were assessed, through a collection of data on vending sites' characteristics and food availability, and samples of commonly available foods (21 homemade; 11 industrial), for chemical analysis.

Results

Fruit, beverages, and food other than fruit were available in 6.8, 29.2, and 91.9% of all vending sites, respectively. Regarding the latter, 52.7% of the vending sites sold only homemade products (main dishes, snacks, cakes, biscuits and pastries, bread, ice-cream chocolate and confectionery, savory pastries and sandwiches), 37.2% only industrial (ice-cream, chocolate and confectionery, cakes, biscuits and pastries, snacks, bread and savory pastries) and 10.1% both. Homemade foods presented significantly higher total fat [homemade 11.6 g (range 6.6–19.4 g); industrial 6.2 g (range 4.0–8.6 g), p = 0.001], monounsaturated, polyunsaturated and trans-fat, and sodium and potassium content per serving. Industrial wafers presented the highest mean saturated (11.8 g/serving) and trans-fat (2.32 g/serving) content. Homemade hamburgers presented the highest mean sodium content (1889 mg/serving).

Conclusions

Strategies to encourage the production and sales of healthier street foods, especially homemade, are needed to promote healthier urban food environments in urban Turkmenistan.

Availability and Nutritional Composition of Street Food in Urban Central Asia: Findings From Almaty, Kazakhstan

Objective: To describe the availability and nutritional composition of commonly available street foods in Almaty, Kazakhstan. Methods: 384 street food vending sites (in 10 public markets) were assessed; information on vending sites' characteristics and food availability and samples of the most commonly available street foods (81 homemade; 40 industrial) were collected for chemical analysis. Results: Fruit, beverages and food other than fruit were available in 1.0%, 47.4% and 92.7% of all vending sites. Homemade food other than fruit (e.g., bread, main dishes, snacks, pastries, sandwiches, and cakes) were available in 63.4% of stationary vending sites, while industrial (e.g., snacks, chocolate, cakes, and cookies) in 45.6% of them. Industrial foods were the most energy-dense [median kcal/100 g: 438.8 vs. 267.2, p < 0.001 (homemade)]. Traditional homemade dishes were high in sodium, reaching 2,248 mg/serving (lagman) and major contributors of protein and fat to energy content (shashlik: 22.8% from protein, 68.3% from fat). Industrial chocolate and homemade cake presented the highest saturated (14.6 g/serving) and trans-fat (3.20 g/serving) contents. Conclusion: These findings advocate for the implementation of health promotion strategies targeted at vendors, consumers and other stakeholders.

Interactions between Street Food and Food Safety Topics in the Scientific Literature—A Bibliometric Analysis with Science Mapping

Street food (SF) consists of ready-to-eat food prepared and sold on the street. This food constitutes the food traditions of local populations in many countries of the world. SF characterizes a large number of cities around the world, from New York to Paris, from Palermo to cities of North Africa, China, India and Japan. SF is inexpensive and prepared following traditional methods that meet local consumer preferences, culinary culture and lifestyles. Moreover, SF allows a unique experience for tourists who also want to experience a destination through traditional food consumed on the street together with the locals. Nevertheless, SF is linked to several health hazards. Hence, several studies discussed on the compliance with hygiene and food quality requirements that SF vendors should guarantee, to ensure human health. So far, there is no bibliometric review attempting to provide an objective and comprehensive analysis of the existing scientific documents that simultaneously study the scientific topic of SF linked to that of Food Safety (FS). Therefore, the objective of this paper is to provide a theoretical framework of the interactions between studies on SF and FS topics, in order to discover if the combined topic of “Street Food Safety” (SFS) was investigated as a topic in its own right. A bibliometric analysis was carried out analyzing 276 scientific contributions from the last 21 years, indexed in the Elsevier Scopus database and in the Clarivate Web of Science database. The results showed a very strong interaction between the two topics and many others in several scientific sectors; In particular, the topic of SFS involves many disciplines of social sciences. The results highlight that the scientific topic of SFS exists but not consciously, and it is believed that the research interest in this topic can grow considerably in the coming years, also because of the current COVID-19 pandemic situation that we are experiencing.

Sodium and Potassium Content of the Most Commonly Available Street Foods in Maputo, Mozambique

Street foods can contribute largely for dietary sodium intake of populations in developing countries. We aimed to assess the variability in sodium and potassium composition of the most commonly available homemade street foods in Maputo city, capital of Mozambique. In a cross-sectional evaluation, researchers canvassed areas with 500-m diameter centered around 20 randomly selected public transport stops, identified all street food vending sites and, in randomly selected sites, purchased 56 samples of the most frequently available homemade foods. Samples were analyzed for sodium and potassium concentrations, using flame photometry. The 56 samples represented main dishes (45 samples of 12 types of food item), sandwiches (8 samples of 5 types of food item) and fried snacks (3 samples of 2 types of food item). Median contents (range), in mg/serving, were 921 (198 to 2525) of sodium and 385 (24 to 1140) of potassium. Median (range) of sodium to potassium molar ratio was 4.1 (1.3 to 41.5). One serving of main dishes was estimated to contribute from 32.1% to 99.9% of the recommended maximum daily sodium intake. The present study shows a large variability and potential for improvement in sodium and potassium contents of homemade foods frequently available in the streets of Maputo city.

Availability, variety and distribution of healthy and unhealthy foods and beverages sold at street food stands in Mexico City

OBJECTIVE

To examine differences in the availability, variety and distribution of foods and beverages sold at street food stands (SFS) across neighbourhood income levels in Mexico City.

DESIGN

Cross-sectional.

SETTING

Twenty neighbourhoods representing low-, middle- and high-income levels in Mexico City.

PARTICIPANTS

Direct observations of SFS (n 391).

RESULTS

The availability of healthy foods such as fruits/vegetables was high in middle- and high-income neighbourhoods, whereas the availability of unhealthy foods such as processed snacks was higher in low-income neighbourhoods. However, statistically significant differences in food availability across neighbourhoods were only observed for dairy and processed snack items (P < 0·05). Similarly, differences in variety were only observed for cereal and processed snacks (P < 0·05). No statistically significant differences were seen for variety of fruits/vegetable across neighbourhood income levels (P > 0·05). No statistically significant differences across neighbourhood income levels were observed for beverage availability and variety (P > 0·05). Although street foods and beverages were often distributed near homes, public transportation centres and worksites, no differences were observed across neighbourhood income levels (P > 0·05).

CONCLUSIONS

Findings suggest that SFS can be a source of both unhealthy foods and healthy foods for communities across neighbourhoods in Mexico City. Additional studies are needed to assess the relationship between street food and beverage availability, and consumption.

Development and Interrater Reliability of a Street Food Stand Assessment Tool

OBJECTIVE

To design and test the interrater reliability of a Street Food Stand Assessment Tool (SFSAT).

DESIGN

Variables were adapted from validated assessment tools, field observations, and the Mexican Dietary Guidelines. Two researchers tested the SFSAT by observing street food stands (SFS) in 3 middle- to high-income neighborhoods.

SETTING

Mexico City.

PARTICIPANTS

Fifty-two SFS.

VARIABLES MEASURED

The SFSAT contains 14 items for SFS characteristics and 44 items for food and beverages.

ANALYSIS

Percent agreement and kappa interrater reliability scores were calculated for each variable.

RESULTS

Almost perfect kappa interrater reliability scores (0.81-1.00) were reported for 62.7% of SFS characteristic items. Interrater reliability scores for food and beverage availability and variety ranged from 0.00-1.00, whereas the percent agreement for these items ranged from 59.6%-100.0%.

CONCLUSIONS AND IMPLICATIONS

The SFSAT is a reliable assessment tool to measure the availability and variety of street foods and beverages in Mexico City. Future research can update and adapt the SFSAT to the street food environment of other cities-in Mexico and abroad.

Scoping review of food safety at transport stations in Africa

OBJECTIVE

The WHO has declared food safety as a public health concern. Transport hubs such as taxi ranks, bus stations and other transport exchange sites are major food trading/purchasing sites, particularly in Africa. Research evidence is needed to improve food safety policies and ensure consumption of safe food, owing to the increasing burden of foodborne diseases, particularly in the WHO Africa Region. We systematically mapped and described research evidence on food safety at transport stations in Africa.

DESIGN

A scoping review guided by the Arksey and O'Malley framework.

DATA SOURCES

We searched for original research articles in PubMed, Web of Science, and EBSCOhost (Academic search complete, CINAHL with Full-text and Health Source), SCOPUS, and Google Scholar from their inception to 25 October 2020.

ELIGIBILITY CRITERIA FOR SELECTING STUDIES

We included studies that focused on food safety, involved transport stations, involved African countries and were published in English.

DATA EXTRACTION AND SYNTHESIS

Data extraction was performed by two reviewers using a piloted-tested form. Thematic analysis was used to organise the data into themes and subthemes, and a narrative summary of the findings is presented.

RESULTS

Of the total 23 852 articles obtained from the database searches, 16 studies published in 6 countries met the inclusion criteria. These 16 studies were published between 1997 and 2019, with the most (5) in 2014. Of the 16 studies, 43.8% (7) were conducted in South Africa, 3 studies in Ghana, 2 in Ethiopia and 1 study each in Nigeria, Kenya, Lesotho and Zambia. Most (44.4%) of the included studies focused on microbial safety of food; few studies (22.2%) focused on hygienic practices, and one study investigated the perspective of consumers or buyers. Microbes detected in the foods samples were Salmonella spp, Escherichia coli, Shigella spp, Bacillus sp, Staphylococcus aureus, which resulted mainly from poor hygiene practices.

CONCLUSIONS

There is limited research that focused on food safety at transport stations in Africa, especially on aspects such as hygiene practices, food storage and occupational health and food safety. Therefore, we recommend more research in these areas, using various primary study designs, to inform and improve food safety policies and practices for transport stations in African countries alongside improving access to clean water/handwashing facilities, and undertaking structural changes to facilitate behaviours and monitoring for unintended consequences such as livelihoods of vulnerable populations.

Nutritional Content of Street Food and Takeaway Food Purchased in Urban Bosnia and Herzegovina

Street food (SF) and takeaway food (TAF) are important sources of out-of-home meals in urban Bosnia and Herzegovina, where diet-related non-communicable diseases are growing rapidly. This study aimed to characterise SF and TAF purchased in urban areas of Bosnia and Herzegovina, regarding customers' characteristics and the nutritional composition of the foods and beverages. A cross-sectional study was conducted in Sarajevo and Banja Luka in 2017. SF (n = 194) and TAF vending sites (n = 154) were selected through random and systematic sampling. Data on the food items purchased and customers' characteristics were collected by direct observation. Nutritional composition was estimated using data from chemical analyses of the foods most commonly available. Two-thirds of the customers observed (n = 755) were aged ≥35 years, half were women and 27.7% were overweight/obese. A total of 929 food items were purchased. The most commonly bought SFs were confectionery (30.5%), water (27.9%) and soft drinks/juices (22.2%). TAF customers purchased mostly savoury pastries (39.8%), breads (27.1%) and main dishes (21.4%). Almost half of customers purchased industrial food (i.e., pre-packaged foods and beverages produced by the food industry). The purchases presented median contents of 18.7 g of fat (39.6% saturated, 32.3% monounsaturated, 22.1% polyunsaturated, 1.5% trans), 838 mg of sodium and 285 mg of potassium. Saturated-fat contribution was higher in SF purchases (60.4% vs. 30.2%, p < 0.001), whereas TAF purchases presented higher trans-fat proportion (1.8% vs. 0.6%, p < 0.001), sodium (1241 vs. 89 mg, p < 0.001) and sodium-potassium ratio (6.1 vs. 0.6, p < 0.001). Generally, SF and TAF bought in Sarajevo and Banja Luka were rich in saturated and trans fatty-acids and sodium, and poor in potassium. Nutrition policies promoting use of healthier fats and salt reduction in SF and TAF may contribute to the prevention of diet-related diseases in these settings.

A Cross-Sectional Study of the Street Foods Purchased by Customers in Urban Areas of Central Asia

This study aimed to describe street food purchases in cities from Central Asia, considering customers' characteristics and the nutritional composition of the foods and beverages. Cross-sectional studies were conducted in 2016/2017 in Dushanbe (Tajikistan), Bishkek (Kyrgyzstan), Ashgabat (Turkmenistan) and Almaty (Kazakhstan). Direct observation was used to collect data on the purchases made by street food customers, selected by random and systematic sampling. Nutritional composition was estimated using data from chemical analyses, food composition tables or food labels. A total of 714 customers (56.6% females, 55.5% aged ≥35 years, 23.3% overweight/obese) were observed, who bought 852 foods and beverages, the most frequent being savoury pastries/snacks (23.2%), main dishes (19.0%), sweet pastries/confectionery (17.9%), tea/coffee (11.3%) and soft drinks/juices (9.8%). Fruit was the least purchased food (1.1%). Nearly one-third of customers purchased industrial food items (31.9%). The median energy content of a street food purchase was 529 kcal/serving. Saturated and trans-fat median contents were 4.7 g/serving and 0.36 g/serving (21.4% and 16.5% of maximum daily intake recommendations, respectively). Median sodium and potassium contents were 745 mg/serving (37.3% of maximum recommendation) and 304 mg/serving (8.7% of minimum recommendation), respectively. In general, the purchases observed presented high contents of energy, saturated-fat, trans-fat and sodium, and low levels of potassium. Policies towards the improvement of these urban food environments should be encouraged.

Does the Consumer Sociodemographic Profile Influence the Perception of Aspects Related and Not Related to Food Safety? A Study in Traditional Spanish Street Markets

Street food markets are important for local economic development, but they must also meet visitors' demands while operating. Since consumers' trust is based on their perception on different aspects of these markets, the aim of this work was to study which factors most affected their purchase decision criteria. A total of 950 surveys were collected in 21 street markets (Canary Islands, Spain), recording data from the consumers' estimation on food safety-related items (i.e., hygiene conditions of market installations, products, and food handlers) as well as other categories (i.e., prices and staff professionalism). The gathered data let us determine whether sociodemographic consumers variables like age, gender, or education level influenced their perceptions. The scores showed a strong correlation, the subsequent principal components analysis explained 81% of variability only with the first two components. The level of tolerance toward all items underlies in the first component, which was significantly higher for those aged 60 and older, but no significant correlation was found for gender or level of education. The youngest participants were more demanding about food safety-related aspects, while the middle-aged group was more critical of prices. This was especially true of females, who demanded better quality:price ratios. Knowing these preferences could facilitate the development of more effective marketing strategies, helping make street markets more competitive.

The Price of Homemade Street Food in Central Asia and Eastern Europe: Is There a Relation with Its Nutritional Value?

The aim was to describe the price of homemade street foods in four cities of Central Asia and Eastern Europe and to analyze its association with energy density, macronutrients, sodium and potassium contents. Cross-sectional evaluations of street food vending sites were conducted in Dushanbe, Tajikistan (n = 562), Bishkek, Kyrgyzstan (n = 384), Almaty, Kazakhstan (n = 236) and Chișinău, Moldova (n = 89) in 2016-2017. Information on the homemade street foods available, including price, was systematically collected; the most commonly available foods (n = 64) were sampled for chemical analysis. Prices were converted to international dollars ($) and expressed as $/serving, $/100 g and $/100 kcal. The median street food price was $1.00/serving, $0.85/100 g and $0.33/100 kcal. Traditional foods were cheaper per 100 g than the westernized ($0.77 vs. $1.00, p = 0.011). For each unit increase in energy density (kcal/g), the homemade street foods were $0.12 cheaper per 100 kcal and $0.11 more expensive per 100 g. The carbohydrate content was negatively associated with price per 100 kcal, while total fat, monounsaturated, saturated and trans-fatty acids content were positively associated with price per 100 g. Energy-dense homemade street foods were the cheapest. Further insight on food preparation might clarify the association between carbohydrates and monounsaturated fatty acids content and street food price.

Local vs. International Hamburger Foodservice in the Consumer’s Mind: An Exploratory Study

Fast-food chains are everywhere and every day millions of people choose to have a break in a fast-food outlet. However, in recent years some local hamburger foodservice chains outside of the well-known international fast-food chains have found success by leveraging products linked with their territory. How do consumers value the service received in an international, rather than a local, fast-food outlet? This aspect is under-investigated in the literature, but is relevant in order to capture the main and most important differences between the two systems. Through a structured survey, consumers’ perceptions of both international and local hamburger foodservice outlets in the Turin Metropolitan area (Italy) were measured and analysed. The results indicate that consumers generally have a break in an international fast-food restaurant, but the value assigned to local fast-food chains is higher than that assigned to international ones. Specifically, local fast-food chains are appreciated for particular aspects related to the supply chain (animal welfare, ethical and social aspects, the origin of the raw materials, and some other characteristics of the food). The findings contribute to a more in-depth understanding of consumer behaviour, and give an insight into the relevance of the local aspects as opposed to the international ones.

Street Food Stand Availability, Density, and Distribution Across Income Levels in Mexico City

Street food stands (SFS) are an understudied element of the food environment. Previous SFS studies have not used a rigorous approach to document the availability, density, and distribution of SFS across neighborhood income levels and points of access in Mexico City. A random sample (n = 761) of street segments representing 20 low-, middle-, and high-income neighborhoods were assessed using geographic information system (GIS) and ground-truthing methods. All three income levels contained SFS. However, SFS availability and density were higher in middle-income neighborhoods. The distribution of SFS showed that SFS were most often found near homes, transportation centers, and worksites. SFS availability near schools may have been limited by local school policies. Additional studies are needed to further document relationships between SFS availability, density, and distribution, and current structures and processes.

Evidence for factors associated with diet and physical activity in African and Caribbean countries

Objective

To identify and describe summarized evidence on factors associated with diet and physical activity in low- and middle-income countries in Africa and the Caribbean by performing a scoping review of reviews.

Methods

We searched the Medline®, LILACS, Scopus, Global Health and Web of Science databases for reviews of factors associated with diet or physical activity published between 1998 and 2019. At least 25% of studies in reviews had to come from African or Caribbean countries. Factors were categorized using Dahlgren and Whitehead's social model of health. There was no quality appraisal.

Findings

We identified 25 reviews: 13 on diet, four on physical activity and eight on both. Eighteen articles were quantitative systematic reviews. In 12 reviews, 25-50% of studies were from Africa or the Caribbean. Only three included evidence from the Caribbean. Together, the 25 reviews included primary evidence published between 1926 and 2018. Little of the summarized evidence concerned associations between international health or political factors and diet or associations between any factor and physical activity across all categories of the social model of health.

Conclusion

The scoping review found a wide range of factors reported to be associated with diet and physical activity in Africa and the Caribbean, but summarized evidence that could help inform policies encouraging behaviours linked to healthy diets and physical activity in these regions were lacking. Further reviews are needed to inform policy where the evidence exists, and to establish whether additional primary research is needed.

Microbiological assessment of street foods at the point of sale in Maputo (Mozambique)

Objectives

The aim of this study was to assess the microbiological quality and safety of street food sold in the main streets and informal markets of Maputo, the capital of Mozambique.

Materials and Methods

From 83 different vendors selling different types of foods, 83 samples of ready-to-eat (RTE) street food were analyzed. Mesophiles, Escherichia coli and total coliforms were used as quality and hygiene indicators. Listeria monocytogenes (L. monocytogenes) Salmonella and coagulase-positive staphylococci were used as food safety indicators.

Results

High proportions of unsatisfactory food samples were found in both traditional hot (76.7%) and cold (75%) foods. L. monocytogenes and Salmonella were tested negative in this survey. However, when coagulase-positive staphylococci was used as a food safety indicator, approximately 25% (23/83) of the food samples analyzed were classified as unsatisfactory/potentially hazardous.

Conclusions

These results, showing that street food sold in Maputo clearly requires adequate sanitary conditions for its preparation and sale, contribute to the development of good manufacturing practices (GMP) for street food in Maputo, Mozambique. This is the first report on the microbiological quality and safety of street food in Mozambique.

Antibacterial and Antifungal Properties of Composite Polyethylene Materials Reinforced with Neem and Turmeric

With the increased scientific interest in green technologies, many researches have been focused on the production of polymeric composites containing naturally occurring reinforcing particles. Apart from increasing mechanical properties, these additions can have a wide range of interesting effects, such as increasing the resistance to bacterial and fungal colonization. In this work, different amounts of two different natural products, namely neem and turmeric, were added to polyethylene to act as a natural antibacterial and antifungal product for food packaging applications. Microscopic and spectroscopic characterization showed that fractions of up to 5% of these products could be dispersed into low-molecular weight polyethylene, while higher amounts could not be properly dispersed and resulted in an inhomogeneous, fragile composite. In vitro testing conducted with Escherichia coli, Staphylococcus aureus, and Candida albicans showed a reduced proliferation of pathogens when compared to the polyethylene references. In particular, turmeric resulted in being more effective against E. coli when compared to neem, while they had similar performances against S. aureus. Against C. albicans, only neem was able to show a good antifungal behavior, at high concentrations. Tensile testing showed that the addition of reinforcing particles reduced the mechanical properties of polyethylene, and in the case of turmeric, it was further reduced by UV irradiation.

Street food in Eastern Europe: a perspective from an urban environment in Moldova

Street food is popular in Eastern Europe, but its diversity and nutritional value are unknown. This study aimed to characterise the street food environment in Chişinău, Moldova, including the vending sites and vendors, food availability and nutritional composition of foods and beverages. All street food vending sites (single point of sale) located in a 1-km buffer centred on the main public market were systematically selected (n 439; n 328 participants). Data on vending sites' characteristics (mobility, type of physical set-up and access to electricity), operating periods and food availability were collected. Samples of the most commonly available foods of unknown composition were collected (twenty-eight home-made and twenty-four industrial). Macronutrients, Na and K were quantified through chemical analysis. Fruits, beverages and food other than fruits were available in 2·5, 74·3 and 80·8 % of the vending sites, respectively. Among the latter, 66·4 % sold only industrial foods (e.g. pretzels, biscuits, wafers, chocolate and ice cream), 21·5 % only home-made (e.g. savoury and sweet pastries) and 12·1 % both. Home-made foods presented larger serving sizes and energy/serving (median kJ/serving: 1312·5 v. 670·3, P = 0·022); industrial foods were more energy-dense (median kJ/100 g: 1797·0 v. 1269·8, P = 0·002). High SFA, trans-fat and Na contents were found, reaching 10·9 g/serving, 1·4 g/serving and 773·7 mg/serving, respectively. Soft drinks and alcoholic beverages were available in 80·7 and 42·0 % of the vending sites selling beverages, respectively. Concluding, industrial snacks and home-made pastries high in Na and unhealthy fat were frequent in Chişinău. Prevention of diet-related diseases in Moldova may benefit from the improvement of the nutritional profile of street food.

Macronutrient composition of street food in Central Asia: Bishkek, Kyrgyzstan

BACKGROUND

Urban areas in central Asia are currently undergoing nutrition transition. Street food is very popular, but the specific foods available and their nutritional composition are unknown. The aim was to describe the availability and macronutrient composition of street foods in Bishkek, Kyrgyzstan.

RESULTS

Trained interviewers collected data on street food vending sites' characteristics and food availability (n = 596). Samples of the most commonly available foods and drinks were collected (n = 80 homemade; n = 40 industrial). Macronutrients were quantified through chemical analysis. Fruit, beverages, and food other than fruit were available in 4.0%, 61.7%, and 81.0% of the vending sites, respectively. Among those selling food other than fruit, 56.5% sold only homemade (e.g., bread, main dishes, snacks, pastries, sandwiches, and cakes), 23.3% both homemade and industrial and 20.2% only industrial foods (e.g., bread, snacks, pastries, cakes, and cookies). Homemade foods presented the highest energy/serving (median kcal/serving: 357 versus 145, p < .001). A high content in saturated and trans-fatty acids was observed in some homemade traditional dishes and snacks, reaching, respectively, 30.2 g/serving and 2.9 g/serving (in homemade manty, a traditional dish). Tea and soft drinks were available in over 50% of the vending sites selling beverages.

CONCLUSION

The high availability of street food in Bishkek highlights its importance for this urban population. Traditional snacks, dishes, and beverages coexist with more westernized products. The variability in energy, macronutrients, and lipid profile of homemade and industrial products reflects heterogeneous culinary practices and ingredients. Policies promoting the availability of healthy foods and ingredients should be implemented.

Mapping evidence of food safety at transport stations in Africa: a scoping review protocol

INTRODUCTION

In Africa, travels, urbanisation and changing consumer habits are increasing the number of people buying and eating food prepared/sold at public spaces including transport stations, particularly in the urban and periurban areas. Although food trading in such public spaces serves as a source of livelihood for many people, unsafe food can have a negative impact on health. We, therefore, aim to systematically explore and examine the literature, and describe the evidence on food safety (food handling, storage, preparation and sale, packaging of food when sold, hygiene of sale venue and quality (nutrition) of food sold/purchased/eaten) at transport stations to inform policy, as well as identify research gaps for future studies in Africa.

METHODS AND ANALYSIS

We will employ the Arksey & O'Malley framework, Levac et al recommendations and the Joanna Briggs Institute guidelines to guide this study. We will conduct a comprehensive search in PubMed, SCOPUS, Web of Science, Google Scholar and EBSCOhost (Academic search complete, CINAHL with Full-text and Health Source) from inception to December 2019 for relevant peer-review articles using a combination of keywords/search terms with no limitations. We will also search for relevant literature from the reference list of all included articles. Two investigators will independently screen the articles in parallel at the abstract and full-text phases using the eligibility criteria as a guide. Data extraction will be done using a piloted data extraction form designed in a Microsoft Word tabular format. Afterward, the extracted data will be collated into themes and subthemes, summarised, and the results reported using a narrative approach. We will the Preferred Reporting Items for Systematic Reviews and Meta-analyses: Extension for scoping reviews checklist to report this study results.

ETHICS AND DISSEMINATION

Ethics approval is not required. All sources of data will be adequately cited and added to the reference list. We will present the final scoping review results at the appropriate workshops, meetings, conferences, as well as submit for peer-review and publication in a scientific journal.